Fustini's Oils and Vinegars
Cheesesteak Spaghetti

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Cheesesteak Spaghetti


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Cheesesteak Spaghetti


  • 8 oz dry spaghetti
  • 2 tablespoons Fustini's Medium SELECT olive oil
  • 1 medium onion sliced
  • 8 oz sliced mushrooms
  • 1 red or green bell pepper, sliced
  • 2 tablespoons Fustini's Thyme balsamic
  • 1/2 lb thinly sliced cooked roast beef cut into thin strips
  • 1 teaspoon garlic powder
  • salt to taste
  • pepper to taste
  • fresh oregano for garnish
Cheese Sauce
  • 1 tablespoon Fustini's Medium SELECT olive oil
  • 1 1/2 tablespoon flour
  • 1 cup whole milk or half-and-half
  • 1 cup shredded cheddar cheese
  • salt to taste
  • pepper to taste


Substitute Garlic or Sage and Wild Mushroom olive oil. adapted from delish.com


Step 1. 

Cook spaghetti per package directions. Drain and set aside, covering so it stays warm. 

Step 2. 

Heat a large skillet over medium heat. Add oil and heat through. Add the onions, peppers and mushrooms and cook until they start to get brown. Deglaze the pan with the balsamic. Add the roast beef and cook until heated through. Add the garlic powder and salt and pepper to taste.

Step 3. 

Portion out pasta on plates. Divide meat mixture over pasta and ladle sauce on top of each plate.

Step 4.  Cheese Sauce

Heat olive oil over medium heat in a small saucepan.  Whisk in the flour eliminating all lumps.  Cook for 3-4 minutes, then slowly whisk in the milk/cream.  Continually stirring, bring the mixture to a boil.  Once boiling, reduce heat and add the cheese.  Continue to stir until cheese is melted.  Remove from direct heat, and keep warm until ready to use.

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